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For those who don’t revel in desserts smothered in cherry, this subtle morello cherry macaron with white chocolate ganache is a delectable, light treat.

Felicity Cloake’s perfect version contains almond essence and kirsch – a morello cherry liqueur which she describes as “ridiculously expensive”.

I use the morello cherry preserve from Sainsbury’s special selection; if you’re using a less elegant, and probably sweeter confection, reduce the sugar content a little.

As I nurse a pink teacup of dark drinking chocolate and contemplate its suggested “zingy, morello cherry and smoky” notes, Natalia Alexeeva explains that the English have an affinity for sweet, milky treats.

More dessert beer than refresher, it’s what owner Volker Stewart describes as “a straightforward brown ale” with sour morello cherry juice added during the tail end of fermentation.